Awesome bread as is (though I prefer butter instead of oil). Great for sandwiches, including Peanut butter and Jelly's. And it's a great blank canvas if you want to get creative, (like adding flax seeds, etc).

Reviewer:

My loaves turned out perfectly! Sliced better then any bread I've made before as well. And oddly enough my 6 year old (without being prompted) said "Wow I hate crust but I'll eat this crust!" you were dead on with this recipe, thank you!

Reviewer:

This bread turned out pretty good. It was my first time baking again after a long illness, and I was pretty happy with the results. I did everything as the recipe describes, except I doubled the recipe and made it into 3 large loaves (instead of 2 loaves per single recipe). I also added milled flax seed and sunflower seed to one loaf. The seed loaf was a little more crumbly than the rest, but still delicious. The only complaint I had was that the crust was a little over done and crumbly. This made the bread a little harder to slice. No one but me noticed this & they gobbler it up. I will use this recipe again, but perhaps not a double batch, as it burned out my Kitchen Aid.

Reviewer:

What a great bread! No honey, so I can share it with my almost 10 month old. It's delicious. Smells great while cooking. Only sad bit is my Kitchenaid motor started smoking while mixing :( I think this is the winner in my search for a bread to make weekly :)

Reviewer:

Excellent recipe! I made a double batch today. Found I didn't use as much flour as was called for, and used more of the wheat than all purpose. And I don't have a mixer, so everything was done by hand. I no longer buy bread...I make all my own, and this is a wonderful addition!

Reviewer:

Made the dough in my bread machine (no mixer) and baked in the oven. Success! I had to half it because I didn't realize how low I was on yeast, but I followed the directions exactly and it turned out great. And my 2 year old loves it. Thanks!

Reviewer:

The double loaf worked well in my kitchenaid. I used almost all of the flour. I rolled and tucked one and shaped the other into a loaf. The rolled and tucked one was much nicer and didn't stick to my pan but had huge holes in the loaf even though I rolled it tightly. I googled how to make french bread and the technique worked on this for rolling and tucking. It's more like fold and pound. This time there were no holes and it was great.. gone in 30 minutes. Also, need to remember 15 minutes at 400 and 30 at 350 or even less time if I don't want to burn this! Thanks!! :)

Reviewer:

I don't know what would have to be different to rate this bread at less than 5. Followed instructions and ended up with two perfect loaves.
Now I'm off to try another recipe with less sugar and more grainy, grains.